Cooking Class on Cantonese Dim Sum

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This morning Christine and I headed on the MTR to Mong Kok and to a cooking class. We spent 7 hours chopping, dicing, mincing, sauteeing, stuffing, steaming and eating Dim Sum. I never appreciated how much work went into those tiny, delicious shrimp and pork dumplings. OR how much lard is inside!!!! So don't eat too many the next time you go to dim sum! After class, we wandered down the street next to the building, which contained the ladies' market. It was just like most of the markets in Shanghai, only above ground and not air-conditioned.

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Photos

Not quite ready.
Cook on high. Then medium to let the inner layers get crispy. Then high again.

Comments

[Francis Ng]

Thanks you for the Cooking class photo
I am a HK born chinese and I left HK to Canada since 1983. This Dec, I am going back to HK to play a visit with my wife and daughter and I thought about taking some special chinese cooking classes and google show me the cooking class you joint plus all the photo. Thanks. I will seriously consider. As a Chinese who is living oversea, there are a lot of chinese foods that I love since childhood, but they are not avaliable in small cities of Canada, so it will be great, if I learned how to make it.